Lemon curd

Citrus curds land squarely between jam and pastry cream. They can be sandwiched in cookies, spread on brioche, or poured into a tarte. They can also be made ahead and stored for up to a month in the fridge. This recipe uses lemon juice, but it can be twisted with orange, lime, or grapefruit. And you need not stick with citrus — change the flavour by adding other sour fruits like cranberries, rhubarb, or gooseberries to the citrus-sugar liquid as it cooks, then strain them out before tempering the eggs.

You’ll need:

● 2 large eggs, plus 2 large egg yolks

● 120g (½ cup plus 1 ½ tbsp) granulated sugar

● 100g (½ cup plus 1 tbsp plus 1 tsp) fresh lemon juice

● 90g (6 ½ tbsp) unsalted butter

Method:

1. In a heat-proof medium bowl, whisk the eggs and egg yolks until smooth. Set aside.

2. In a heavy-bottomed medium saucepan, melt the granulated sugar in the lemon juice over low heat, then bring to a gentle boil. Once bubbling, pour half of the hot liquid into the eggs in a slow, fine stream, whisking constantly, to temper the eggs.

3. Pour the tempered eggs into the saucepan with the rest of the hot liquid and bring to a gentle boil, whisking constantly, over low heat. Continue gently boiling for about 10 minutes, or until the mixture thickens and has a thin puddinglike consistency. Remove from the heat and stir in the butter.

4. Pour the hot curd into a bowl, place plastic wrap or parchment paper directly on the surface to prevent a skin from forming, and let cool completely at room temperature. Once cool, whisk until smooth, then transfer to a sealed jar and store in the fridge for up to one month.